Kimchi made in Korea(han guo pao cai zi ji zuo bai cai pao cai )

Kimchi made in Korea

Introduction:

"The recipe comes from a famous Korean cuisine master, and the taste is authentic. Korean kimchi storage method: in the process of kimchi production, it is necessary to ferment kimchi in a sealed container to give vegetables special flavor and taste. In the process of fermentation, countless lactic acid bacteria will begin to grow and reproduce in the sealed container, and this period of time is an important stage to dominate the success or failure of pickle production, so at this time, preservation is extremely important. Therefore, after the pickle is put into the container and sealed, it should be placed in a cool place where the sunlight can not reach. The most suitable temperature for the reproduction of lactic acid bacteria is 0-25 ℃. The higher the temperature is, the faster the growth rate of lactic acid bacteria is. Therefore, if pickles are made in the season or area with higher temperature, it is necessary to observe or shorten the fermentation time, so as not to make pickles too sour due to excessive fermentation. Once the pickle is fermented to the appropriate acidity, it is the best time to taste the delicious food. At this time, it should be stored in the refrigerator, so that the lactic acid bacteria will not continue to grow, resulting in the pickle over acid. Even fermented pickles have a certain shelf life. It is suggested that clean, waterless and oil-free chopsticks and spoons should be used after opening to prevent deterioration of pickles. In addition, Jinliang is pickled in small containers, which is more convenient to eat. It is better to eat as soon as possible after opening. If there is a large amount of pickles at one time, they can be packed in small containers or plastic bags after fermentation, and take as much as they are eaten, so as to reduce the contact between pickles and the air and maintain the best freshness. It is also a method that will not make pickles easy to become sour. Once the pickle comes into contact with the air, it is easy to turn sour early and lose the delicious taste, so the faster the pickle is taken out, the better. The changes of time and temperature required for fermentation of pickles (for reference only): 8-12 ℃ at room temperature for about 4 days, 18-20 ℃ at room temperature for about 2 days, 27-30 ℃ at room temperature for about 1 day

Production steps:

Materials required:

Chinese cabbage: 1 (about 2.5kg)

White radish: Half Root (about 400g)

Scallion: 1

Parsley: 1

Honey: 2 tablespoons

Glutinous rice paste: 1 cup

Salt: 250 g

Water: 10 cups (mixed)

Sugar: 2 tablespoons

Fish sauce: 60 ml

Korean shrimp sauce: 2 tablespoons

Ginger paste: 1 tablespoon

Mashed garlic: 2 tablespoons

Pear puree: 3 tablespoons

Chili powder: 8 tbsp

Apple puree: 3 tablespoons

matters needing attention:

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: medium spicy

Chinese PinYin : Han Guo Pao Cai Zi Ji Zuo Bai Cai Pao Cai